Chicken Stuffed Peppers

Low carb, nutritious and delicious.

Ingredients:

  • 8 bell peppers, good size, different colors
  • 1 pound ground chicken (organic is best)
  • 4 cups riced Cauliflower
  • 1 medium onion, minced
  • 1 jalapeno pepper, seeded and minced
  • 2-3 large garlic cloves, minced
  • 1 tbsp. Greek Freak seasoning or Italian blend
  • 4 tbsp. Fresh Harvest Neapolitan Herb balsamic (or use our traditional or fig balsamic)
  • 4 tbsp. Fresh Harvest Tuscan Herb olive oil
  • 1 egg
  • ½ cups organic tomato sauce (divided)
  • ½ cup water
  • 1 cup your favorite cheese as an optionaltopping (added at end of cooking)


Directions:
Preheat oven to 400 degrees F.

Low carb, nutritious and delicious. A large cast iron pot with lid or casserole with lid works best for this recipe. Mix all ingredients (except for cheese) together like a meatloaf. Slice the bottom of the bell peppers so they sit flat, careful not to reveal the cavity on the bottom. Wash and dry the peppers. Cut the tops off the peppers to make ‘lids’. Scoop out seeds and excess growth with a spoon so they’re hollow. Fill them with the meat mixture. (If you have excess filling put into a small casserole dish and bake covered with the peppers)

Stuff peppers with meat mixture and set in pot. Add top to each pepper, and then pour water into bottom of pot. Cover and bake in 400 degree oven for an hour. Remove from oven, carefully pull tops off and top with your favorite cheese. Replace tops and allow peppers to cool and cheese to melt. Serve. Yum.

Fresh Harvest Premium Olive Oil and Balsamic

Tropical Banana Bread

Easy. Fast. Healthy. Delicious. This recipe uses half the sugar of other recipes.  Created by Susan Douglass, Fresh Harvest Tasting Guide!

Ingredients:

 

Directions:

Peel, then mash bananas in a large bowl. Add all ingredients except flour.  Mix well.  Fold in the flour until incorporated. 

Use the butter infused olive oil to coat two standard bread pans.

Bake at 350 degrees for 50 minutes – 1 hour.

Allow to cool before serving.

Fresh Harvest Premium Olive Oil and Balsamic 

Easy Spanish Style Rice

Ingredients:

Heat olive oils over medium heat in a medium saucepan or skillet. Add rice and sauté’ until rice is lightly browned.  Be sure to stir the rice and oil mixture well to brown properly. Add chicken broth, diced tomatoes and chilies, salt, pepper. Stir well, turn up heat and bring to a boil. Next, cover and reduce heat to low, simmer for 30 minutes (or more), until the rice is cooked and all liquid absorbed.

Fresh Harvest Premium Olive Oil and Balsamic

Pasta Puttanesca

Pasta Puttenesca ala Fresh Harvest Tasting Room

This pasta has an interesting legacy. Google it for fun.  Regardless of the provenance, this pasta recipe is amazing and will please nearly any palate. This recipe is our Fresh Harvest version of a classic. Don’t be scared of the anchovies, they melt into the sauce and add the salt needed to round out this amazingly easy and tasty dish. It’s not ‘fishy’ tasting. For low carb seekers just use spaghetti squash or spiraled zucchini as noodles.

Ingredients:

  • 1/3rd cup Fresh Harvest Tuscan Herb olive oil
  • 3-4 large cloves garlic, sliced thin or minced
  • 1 2-oz can anchovy fillets, oil packed (drained)
  • 1 teaspoon red pepper flakes (or more)
  • 1 6-oz can organic tomato paste
  • 1 pint plum Cherry Tomatoes (halved)
  • 1 14-oz can whole San Marzano tomatoes
  • 1 cup pitted and halved Kalamata olives
  • 1-4oz jar Capers (rinsed well and drained)
  • 1/3rdcup Fresh Harvest Traditional balsamic
  • 1 pound spaghetti, linguine or other pasta
  • Optional (1/4 cup grated parmesan cheese)
  • Optional (1/4 cup chopped fresh parsley)


Directions:

In a large nonstick skillet heat olive oil, garlic, anchovies and red pepper flakes to medium. Let ingredients sizzle for a bit until melted together while stirring. Next add the halved tomatoes. Stir and cook down tomatoes slightly. As everything melts together gently add tomato paste. Stir well, then add canned tomatoes and balsamic, bring to a bit of a boil, reduce heat to low and stir. Using a spoon break up the whole tomatoes and cook for 5-10 minutes or more on low. Add the capers and parsley. Stir and let simmer.

(Cook the pasta per directions) In a large bowl pour the sauce over the cooked pasta and toss.  Top with grated cheese if desired.  Enjoy!

Eat healthy.   Eat delicious.

Fresh Harvest Premium Olive Oil and Balsamic

Peach Caprese Salad

A delicious Fresh Harvest twist on a classic. This caprese uses our white peach balsamic along with fresh peaches and ricotta. Delicious year round, and especially good for Summer!

Ingredients (per serving):

Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches. 

Fresh Harvest Premium Olive Oil and Balsamic

Key Lime Cheese Cake

Key Lime Balsamic Cheesecake

By Susan Douglass, Fresh Harvest Tasting Guide

Lower fat. Lower sugar. Simply Delicious! Use different balsamic for different flavors! This recipe uses our EVOO in an amazing way!

For the pastry:

  • 1 1/2 cups unbleached flour
  • 3 tbs caster (fine) sugar
  • 1/2 cups chilled butter, diced into small cubes
  • 1 large egg yolk

Sift the flour, sugar, and salt into a large bowl.  Form a depression in the center of the mixture, then place the diced butter and egg yolk in the middle.  One’s hands work best to work the flour into the diced butter and egg yolk.  Press into the sides of a 12 inch wide x 2.5 – 3 inch high pan.

For the filling:

Place a small pan of water in the bottom of the oven & preheat oven to 350 degrees.

  • 26 oz. (3.25 packages) Neufchatel cheese (Cream cheese may be substituted)
  • Scant 1 cup sugar
  • ½ cup Fresh Harvest key lime balsamic vinegar
  • 2 tablespoons Fresh Harvest mild EVOO
  • Three eggs, plus the one egg white left from making the pastry
  • Three-quarters of a teaspoon vanilla
  • Mounded eighth of a cup of flour

Bring the Neufchatel or cream cheese to room temperature. Blend in sugar until creamy, and continue to add the rest of the ingredients.  

Pour mixture into pastry.  Cook for 50 minutes, then leave cheesecake in the oven for at least 2 hours without opening. This must be refrigerated at least 6 hours before serving, but is worth the wait!

Garnish with sliced almonds, slivers of lime, lime zest, etc.

 Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest Balsamic BBQ Sauce

Balsamic BBQ SauceThis recipe is amazing, low-glycemic, easy and extremely tasty!

Ingredients:

Directions:  Combine all ingredients in a saucepan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)(optional: mix ingredients in a blender prior to reducing). This BBQ sauce will keep several weeks sealed tight in the refrigerator. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Slow Cooker Balsamic BBQ Pulled Pork Sliders

Pulled Pork Sliders

By Troy Johnson

This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.

  • A nice 2 ½ lb boneless pork shoulder roast
  • 1 cup chopped onion (1 large)
  • ¾ cup chopped green sweet pepper (1 medium)
  • 1 cup of your favorite local beer (med or dark is best)
  • ¼ cup liquid smoke (Hickory or Mesquite)
  • ½ tsp. rosemary
  • ½ tsp. salt
  • ½ tsp. ground black pepper
  • 1 tbsp.  smoked paprika (or more if you like!)
  • ½ to 1 cup of Troy’s balsamic BBQ Sauce (click here for recipe)
  • Coleslaw or pickles (from the deli or make your own)
  • 20 cocktail size Hamburger Buns (Slider rolls)

Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Watermelon Salad

 

Watermelon Lemongrass Mint Balsamic Feta Salad

Easy.  Healthy.  Delicious.  Addictive!

Per serving:

Directions:
Place the watermelon in a bowl and drizzle with with balsamic vinegar. Top with feta cheese, mint leaves and serve. This recipe can be made in individual servings or multiplied and served in a large salad bowl. 

Fresh Harvest Premium Olive Oil and Balsamic

Fresh Harvest BBQ Chicken

Best Balsamic BBQ Chicken

A delicious recipe featuring our traditional 18 year-old balsamic as the sauce base. This mouthwatering recipe makes the chicken sticky, sweet and tangy!

For the Chicken:

  • 3 tablespoons packed dark brown sugar
  • teaspoons kosher salt
  • teaspoons onion powder
  • teaspoons garlic powder
  • 1  teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (or use your own favorite peppers, we also like Ancho, Pasilla or a fruity Habanero. Fun to play with these!)
  • 6 pounds bone-in chicken pieces, white or dark meat

Combine/whisk all herbs and spices in a bowl thoroughly. Arrange chicken pieces on a baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for 6-24 hours.

Troy’s Balsamic BBQ Sauce:

  • 1 cup of Fresh Harvest traditional 18-year old balsamic (You can also use other flavors like espressopomegranate, figblack cherry, etc.)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (optional, leave out for low-glycemic recipe)
  • 2 tbsps Fresh Harvest Smoked Chaabani olive oil
  • 2 cloves garlic, finely minced (or use 2 teaspoons granulated)
  • ½  tablespoon Dijon mustard
  • 1 teaspoon black pepper (freshly ground, to your taste)
  • 1 teaspoon granulated onion (to your taste)
  • 1 or 2 teaspoons Ancho or Cayenne chili powder (to your taste)
  • ½ ground cumin (to your taste)
  • ½ teaspoon paprika (to your taste)

Directions:  Combine all ingredients in a sauce pan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. Vinegar can have a lot of fumes.  The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)

Cooking Instructions – PLEASE READ ALL DIRECTIONS BEFORE PROCEEDING

FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot.

FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1½ cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

Direct and indirect cooking are key to this recipe! Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.